Paprika-seasoned sour cream sauce adds a delicious buttery flavor to this chicken dish.

Paprika-seasoned sour cream sauce adds a delicious buttery flavor to this chicken dish. Serve alongside spaetzle, noodles or even home-style dumplings.

Your Menu: Serves 4

Country-Style Chicken Paprikash

• Cooked Peas and Carrots
• Fat-free or lowfat milk
• Brownies
• Fresh raspberries

Test Kitchen Tips:

To cut the cooking time, use skinless, boneless chicken breast halves or skinless, boneless chicken thighs in place of the bone-in chicken pieces. Cook about 15 minutes or until 170 degree F for breasts or 180 degree F for thighs.

Cook frozen peas and carrots according to package directions; drain and season as desired.

For an effortless, yet delicious dessert, purchased already baked and frosted brownies from the bakery section of your grocery store. Top with fresh raspberries.

Shopping List:

• 4 bone-in chicken breast halves or 8 bone-in chicken thighs (or choose skinless, boneless pieces)
• 1 container Hungarian paprika
• 1 container garlic powder
• 1 container seasoned salt
• 1 bottle vegetable juice
• 1 bunch fresh parsley
• 1 bottle hot pepper sauce
• 1 8-ounce carton dairy sour cream
• 1 package spaetzle or noodles
• 1 10-ounce package frozen peas and carrots
• 4 purchased frosted brownies
• 1 container fresh raspberries
• 1 quart fat-free or lowfat milk

Pantry Items:

• olive oil
• black peppercorns

Equipment Needed:

• measuring cups and spoons
• 12-inch skillet with lid
• tongs
• wooden spoon
• instant-read thermometer
• small bowl
• wire whisk
• large pot to cook noodles
• colander
• medium saucepan with lid to cook vegetables
• kitchen scissors to snip herb

FREE weekly features on Travel, Food, Home & Garden!

Related Links: